Raspberry grilled (goat) cheese
Hello loves! I hope all of you are having a wonderful summer. Mine has been filled with heat, rain, and - unfortunately - lots and lots of boredom. While I love my small hometown in Poland beyond words, one can only survive with nowhere to go but a tiny mall and no one to hang out with but family for so long...two weeks in my case. However, nearing five weeks, I could not be happier to get back to Denver in just s i x d a y s. I love you, family, but I need my friends. And my puppy. And my big city. Sigh.
On a more optimistic note, this summer I have discovered two foods that I can no longer imagine living without: goat cheese and shrimp. Now, I have actually tried shrimp before. Seared, fried, even on pizza, but I never quite had a developed-enough palette for them. Well, not anymore. A family friend in Warsaw whose house I stayed at cooked up the most delicious pasta I have ever had. It consisted of linguine made from spelt flour (very hard to come by in the U.S.) piled with loads of garlic, olive oil, parmesan, parsley, and, of course, delicious shrimp. I was very hesitant to try, but out of sheer politeness I gave it a go. And oh my god, it was the best decision ever.
The other delicacy that I have grown to adore is goat cheese. This, I had never tried before, but now I use it in almost every meal. It's so so soooo good! Which brings me to the recipe that has taken over mylife brunch: raspberry grilled goat cheese. Need I say more? It is perfect for summer mornings, breakfast on the patio, and trying to impress guests :). I got the idea for this dish from a cooking website, but the recipe is entirely mine. This means, of course, that there are no exact measurements in the recipe, because that's too much work. So, without further ado, here it is:
Directions:
On a more optimistic note, this summer I have discovered two foods that I can no longer imagine living without: goat cheese and shrimp. Now, I have actually tried shrimp before. Seared, fried, even on pizza, but I never quite had a developed-enough palette for them. Well, not anymore. A family friend in Warsaw whose house I stayed at cooked up the most delicious pasta I have ever had. It consisted of linguine made from spelt flour (very hard to come by in the U.S.) piled with loads of garlic, olive oil, parmesan, parsley, and, of course, delicious shrimp. I was very hesitant to try, but out of sheer politeness I gave it a go. And oh my god, it was the best decision ever.
The other delicacy that I have grown to adore is goat cheese. This, I had never tried before, but now I use it in almost every meal. It's so so soooo good! Which brings me to the recipe that has taken over my
Raspberry Grilled (Goat) Cheese
Ingredients:
- 2 slices of sourdough, French, toast, or any other bread you happen to have
- raspberries
- arugula
- goat cheese (slices, cream, and log-shape all work perfectly)
- butter to grease the pan
Directions:
1. Spread goat cheese on each slice of bread (I used cream cheese form).
2. Cover one slice with a thin layer of arugula.
3. Place several raspberries on the other slice (I like to tear them in half to make the sandwich a little more flat).
4. Put the two slices together carefully but quickly so nothing falls out.
5. Grease pan with a small sliver of butter, enough that the whole bottom is covered but not so much that the sandwich doesn't drip with grease (ew).
6. Cook the sandwich over medium heat until it is golden-brown, flipping once (you can technically flip more than that but you will have to add some butter so that it doesn't cook on a dry pan - then it won't be as soft).
7. Transfer to a plate and cut in half diagonally. Voila!
Note:
- You can substitute strawberries for raspberries and spinach for arugula. It will taste just as great!
- To make the grilled cheese a little sweeter, feel free to pile on the honey!
Bon appetit, loves!
xxo
Comments
Post a Comment